Bonus: It called for simpler ingredients (I still haven't been able to find the potato starch I require for the guimauves recipe). Without any hesitation at all, and no hiccups I might add, I whipped these up one night, and they were fantastic. I made the rosy almond marshmallows, but you can make the regular vanilla variety, or even the espresso or cinnamon-cayenne kinds.

Not only do you get several dozen small marshmallows out of this one small batch, but the addition of the pink food colouring and the almond extract gives this childhood indulgence an adult twist.

Substitutions: None

Would I make this again?
Indeed, I would. Perhaps in larger batches so that I can make goody bags at a Pretty in Pink tea party.

Grade: Five stars out of five. Simple, easy, with a charming end result. Just my kind of recipe. If you're tempted to buy the eight-for-eight-dollar marshmallows I saw at my local gourmet food store, walk away, and make these instead.

You'll see the Chatelaine link suggests ways to use these marshmallows but I like plopping them on top of steaming mugs of hot chocolate in gold-tinged antique pink-accented tea cups, letting them melt a teeny bit before serving them to guests. How pretty is that?

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About Me

Mary is a Toronto-based journalist who works as a news producer at CTV.ca. She has worked at The Globe and Mail and the Toronto Star as a print journalist and her work has also appeared in the Quill & Quire, Wish magazine, and the Independent newspaper in the U.K. Mary also owns and operates a cupcake topper business with her sister, Frost and Fete, which you can check out at frostandfete.etsy.com. Any views expressed here are her own and do not reflect the policies or positions of her employer CTV.